Traditional panna cotta recipes rely on dairy, but not this creamy vegan holiday treat.
Pour 1/2 cup of almond milk into a medium-sized pot. Sprinkle agar powder over milk
and let sit for five minutes. Meanwhile, whisk together remaining milk, pumpkin, maple
syrup, and spices.
Heat the agar powder milk mixture over medium heat for five minutes, whisking until
agar powder is completely dissolved. Then, slowly pour and whisk in the pumpkin milk
mixture. Let heat, whisking occasionally, for eight to 10 minutes or until small bubbles
are forming all around the edge of the pot and the mixture is steaming.
Pour into four ramekins, glasses, or cups. Let cool for 10 minutes, then refrigerate
for at least eight hours or overnight.
Serve in ramekins, or use a sharp knife to loosen the edges, then flip over onto a
Serves four; serving size is 1 cup. Each serving provides: 120 calories, 1.5 g total
fat (0 g saturated fat, 0 g trans fat), 0 mg cholesterol, 75 mg sodium, 25 g carbohydrates,
3 g fiber, 21 g sugar, 1 g protein.
Note: If you like pumpkin pie spices, you can double the amount of spice used in this